2 tsp olive oil, divided
1 lb ground turkey or chicken
2 tsp chile powder
1 tsp each ground cumin and dried oregano
1/2 tsp sea salt
1 large yellow onion, chopped
2 cups stemmed and chopped kale
4 green onions, chopped, light and dark green parts divided
1 stalk celery, chopped
1 small jalapeño chile pepper, seeded and minced
4 cloves garlic, minced
2 cups low-sodium chicken broth
1 15-oz can unsalted cannellini or great northern beans, drained and rinsed
In a Dutch oven on medium-high, heat 1/2 tsp oil. Add turkey, chile powder, cumin, oregano and salt and cook, breaking up turkey with a spoon, until no longer pink, 4 to 5 minutes. Transfer turkey mixture to a plate and set aside.
In same Dutch oven still on medium-high, heat remaining 1½ tsp oil. Add yellow onion, kale, light parts of green onion, celery, jalapeño and garlic and cook, stirring, until softened, 3 to 4 minutes. Stir in turkey mixture, broth and beans. Bring to a gentle simmer and cook, stirring, until heated through and slightly thickened, 1 to 2 minutes.
Divide among bowls and sprinkle with dark green parts of green onion.